Moroccan roasted vegetables with labneh from From the Oven to the Table: Simple Dishes That Look After Themselves (page 78) by Diana Henry

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Notes about this recipe

  • caitmcg on December 03, 2019

    This is a simple and really delicious one-dish meal, with a lot of flavor from the harissa, ginger, garlic, and cumin. The yield is large, and a half recipe could easily serve 4. I did peel the winter squash and cut it in bite-size chunks, rather than wedges, for easier eating. Rather than make labneh, I followed her suggestion to serve Greek yogurt with preserved lemon stirred in, and it was a great accompaniment.

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